Chili Beans and Rice Bowl with Chipotle Cashew Cream
Not your average beans and rice bowl! This Chili Beans and Rice Bowl with Chipotle Cashew Cream is hearty, easy to make, cheap and DELICIOUS!
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion Diced
- 1 Red Pepper Diced
- 1-2 Jalapeños Diced
- 3-4 Garlic Cloves Minced
- 2 16 oz Cans of Chili Beans with Sauce I used Kidney Beans in Spicy Chili Sauce
- 2 Cups Vegetable Stock Or Vegan Chick'n Stock
- 2 teaspoon Molasses or Maple Syrup
- 2 tablespoon Orange Juice
- 2 Cups Cooked grains Like Rice or Quinoa
Spices
- 1 tablespoon Cumin
- 1 tablespoon Paprika
- 1 teaspoon Mexican Oregano Or Regular Oregano
- ½ teaspoon Sea Salt
Chipotle Cashew Cream
- ½ Cup Cashews
- ½ Cup Water
- 1-2 Chipotle Peppers in Adobo Sauce (Freeze the rest for later use)
- 1 Garlic Clove
- 1 teaspoon Lime Juice
- ¼ teaspoon Sea Salt
Instructions
- Sauté the diced onion, red pepper, jalapeño and minced garlic in olive oil over medium-high heat for about 3 minutes.
- Add the spices and stir to coat, about 30 seconds.
- Add remaining ingredients (except rice or quinoa) and bring to a light boil.
- Reduce heat to low and simmer for 45-50 minutes, stirring occasionally.
- While that is simmering, make the chipotle cashew cream by blending all ingredients together until creamy in a small blender. If you're not using a high-speed blender, soak cashews in hot water before blending to soften. Note: I don't use my full size blender for this as there's not enough volume to blend properly
- Serve with beans and rice or quinoa in the same bowl and top with chipotle cashew cream. Add whatever other toppings you'd like!
Nutrition
Calories: 489kcalCarbohydrates: 72gProtein: 16gFat: 16gSaturated Fat: 2gSodium: 970mgPotassium: 792mgFiber: 8gSugar: 8gVitamin A: 1516IUVitamin C: 53mgCalcium: 81mgIron: 6mg
Tried this recipe?Tag me @mnveghead